水产品加工副产物制备肉味香精  

Preparation of meat flavor from by-product of aquatic product processing

作　　者：刘嘉亮 李璐 王娇玉 贺江 LIU Jia-liang;LI Lu;WANG Jjao-yu;HE Jiang(College of Life and Environmental Sciences,Hunan University of Arts and Science,Changde 415000,Hunan,China;Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province,Changde 415000,Hunan,China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province,Changde 415000,Hunan,China)

机构地区：[1]湖南文理学院生命与环境科学学院,湖南常德415000 [2]环洞庭湖水产健康养殖与加工湖南省重点实验室,湖南常德415000 [3]湖南省水产高效健康生产协同创新中心,湖南常德415000

出　　处：《粮食与油脂》2023年第6期130-133,共4页Cereals & Oils

基　　金：2022年度湖南省大学生创新创业训练计划项目(3841);湖南省教育厅重点项目(21A0418)。

摘　　要：以鱼鳞胶原蛋白酶解液为主要原料,添加葡萄糖、L-半胱氨酸制备美拉德反应型肉味香精,并探讨添加经不同氧化条件处理的鱼内脏油脂对肉味香精的影响。结果表明:酶解最适条件为以质量分数10%的鱼鳞胶原蛋白溶液为基础,风味蛋白酶用量3.5 g/L、pH 7、酶解温度50℃、酶解时间8 h;热反应最适条件为反应温度110℃、反应时间0.5 h;鱼内脏油脂氧化最适条件为氧化温度120℃、摇瓶转速200 r/min、氧化时间2.5 h。将鱼鳞胶原蛋白进行酶解后,按体积分数添加氧化油脂1%、葡萄糖50 g/L、L-半胱氨酸2.5 g/L,再按最适条件进行热反应即可制得肉味香精。采用顶空-气相色谱-离子迁移谱方法(HS-GC-IMS)对所制备的肉味香精进行风味物质分析,检出的挥发性风味物质主要包括醇类、酸类、醛类、呋喃类、酮类和哌嗪类。The Maillard reaction meat flavor was prepared by adding glucose and L-cysteine to the enzymatic hydrolysate of fish scale collagen as the main raw material,and the effects of fish visceral oil treated by different oxidation conditions on meat flavor were discussed.The results showed that the optimal conditions for enzymatic hydrolysis were based on 10% mass fraction of fish scale collagen solution,with flavor protease dosage of 3.5 g/L,pH 7,enzymatic hydrolysis temperature of 50℃,and enzymatic hydrolysis time of 8 h.The optimal conditions for thermal reaction were reaction temperature of 110℃ and reaction time of 0.5 h.The optimal conditions for the oxidation of fish visceral oil were oxidation temperature of 120 C,shaking speed of 200 r/min,and oxidation time of 2.5 h.Meat flavor was produced,after enzymatic hydrolysis of fish scale collagen,by adding 1%volume fraction oxidized oil,50 g/L glucose and 2.5 g/L L-cysteine,and then conducted thermal reaction according to the optimal conditions.Headspace gas chromatography ion mobility spectrometry(HS-GC-IMS)was used to analyze the flavor substances of the prepared meat flavor.The volatile flavor substances was detected,mainly included alcohols,acids,aldehydes,furans,ketones and piperazines.

关 键 词：水产品加工 酶解 美拉德反应 肉味香精 

分 类 号：TS201.1[轻工技术与工程—食品科学]